EAT FAT AND BE SLIM.

New Zealand Herald, Volume LXIX, Issue 21076, 9 January 1932, Page 7 (Supplement)

EAT FAT AND BE SLIM.

Be as'merciless as you like in reducing Jour intake of starch and sugar, but doa't, if you wish to be healthily slim, rat out your ration of fat! His revolutionary idea is put forward by a food expert, who contends that fat makes for fitness, not for fatness. Fat, Ktys, acts upon the body in precisely ife same w&y that it acts upon the mechanism of one's car. No woman p . would entrust her life to a car for any I length of time without making sure that f the bearings have been well oiled. . f Yet many women, while indulging in a comparatively reckless consumption of iiptarch in some hidden form or another, will fight shy of fat, which is essentia] to 'fitness and will not make you fat so g long 3s you cut down the carbo-hydrates. How It Is Done. A delightful way of introducing just the right amount of fat into a slimming f: diet is furnished by salads, using the Continental or American method of makfjf/tog them with a good proportion of fat, p either in the form of dressing or of plain oil. Butter, and even suet puddings, should »lio be included in your slimming diet! to this food expert a wellcooked suet pudding insinuated into the otherwise fatless diet will prove an effective way of introducing the necessary fat. Bit the pudding must be thoroughly masSeated. Subtle. Surprisingly many women omit fat quito happily from their slimming regime jus:; /because they have disliked it from the when they carefully hid bits of fat Dnder their knife and fork. " Trimming chop of all fat," a« directed in most camming diets, is a labour of love ir cases ou t of a hundred. A *nbtle method of overcoming this is sugSeated by appealing to another weakness phildhood and taking lots of toasted liberally spread with dripping from weshly-roasted beef. The Daily Ration. '. The daily ration of fat may, if you find easier that way, be taken in the form j. °'l. The best kind, apparently, is oil; nut oil from peanuts is mors onomical, but is slightly less palatable " J "°re difficult to procure. These oils , h a y " e taken poured over potatoes that |! 9 keen cooked in their jackets, or sal /» *° ' ln y vegetable eaten cold as .1 ' 0r S ra t p d, such as carrots, French ans and beetroot.